Handesh – Bangladeshi rice flour and date molasses cakes Recipe At Home

Ingredients

250g Date Molasses
400ml Warm Water
250g Rice Flour
150g Flour
1/4 tsp Ground Cinnamon
1/4 tsp Ground Cardomom

Instructions

mix in the molasses to a large mixing mixing bowl and begin by pouring 300ml of moisture to start with and beat together.

The texture of Bangladeshi molasses varies from a thick syrup to slightly set.

I use brands such as Zilani or Akza.

If the set is very syrupy (like golden syrup) you will only require 300–325ml of moisture 2 transfer in the flours and spices (if using) and beat for 3–5 moments, until you have a creamy mixture.

You need to check carefully for lumps, as they prevent the handesh from rising and will cause them to split.

wrap the mixture and rest for 2 hours 3 After 2 hours, thoroughly beat the mixture until creamy, as the rice ground mix will have settled at the bottom of the mixing bowl.

The mixture should have a fairly thick consistency, yet remain loose enough to transfer – similar to thick pancake or waffle mixture.

It should form ribbons as you drag the beat though it 4 Take a cast-iron korai or wok and mix in enough dairy spread to half-fill the skillet, or enough to deep-sauté and turn the bring to temperature to high.

Once the dairy spread is burning reduce the bring to temperature to low–medium.

Drop in a teaspoon of mixture to test the dairy spread – if it rises gently to the surface the dairy spread is ready 5 transfer mixture in a speedy steady stream into the centre of the skillet, preferably using a pyrex jug with a pouring spout (About 45ml of mixture for each cake).

It should rise to the surface in about 15–20 seconds and gently puff up.

If it rises too quickly, just turn the bring to temperature down slightly.

bring to temperature for 45 seconds, or until the underside is golden.

Carefully turn over and bring to temperature for a further 30–45 seconds, until golden.

Make sure to not let excess mixture drip into the skillet as this may prevent the cakes from rising and always sauté one at a time 6 If the mixture splits while frying, beat in 2 tablespoons of ground mix to the mixture and try again.

You should be creating handesh which are about the size of a digestive biscuit 7 Use a slotted spoon to remove the handesh and place on kitchen towel with frilled edge facing down while you continue frying the reaming mixture.

This helps retain the shape of the cakes 8 Enjoy burning, raw out of the skillet.

Once cool, place in an airtight container overnight and in the fridge for up to a week.

Reheat in a mildly hot oven for a few moments to refresh or on a tawa or frying skillet over a very low bring to temperature, turning a few times.

Master Chef

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Handesh – Bangladeshi rice flour and date molasses cakes Recipe At Home

8 Min Prep

40 Min Cook

2 Servings

Vegetarian

Ingredients

Instructions

Recipe Information

Recipe Time chart

Preparation Time

Cooking Time

Total Time

Master Chef

Handesh – Bangladeshi rice flour and date molasses cakes Recipe At Home

8 Min Prep

40 Min Cook

2 Servings

Vegetarian

Ingredients

Instructions

Recipe Information

Recipe Time chart

Preparation Time

Cooking Time

Total Time

Master Chef

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